Baileys Irish Cream Chocolate Chip Cookies
Indulge yourself in the delicious combination of classic chocolate chip cookies with a touch of Irish charm! Baileys Irish Cream Chocolate Chip Cookies are soft, chewy treats infused with the rich flavor of Baileys Irish Cream.
Equipment
- Electric hand mixer
- ¼ c Ice Cream Scoop
- 4 half sheet pans
- Parchment Paper or Silicone Baking Mats
- Vinyl Gloves
- wire cooling racks
Ingredients
- 2 ½ c All-Purpose Flour
- ¾ teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- 2 tbs Dutch Process Cocoa Powder
- 1 c Kerrygold Unsalted Butter room temperature
- 1 c Dark Brown Sugar
- ½ c White Granulated Sugar
- 1 ½ teaspoon Vanilla Extract
- ¼ c Baileys Irish Cream Liqueur
- 2 Extra Large Eggs
- 12 oz Semi-Sweet Chocolate Chips
- 1 c Pecan Pieces toasted
Instructions
Steps to Make the Cookie Dough
- Add the all-purpose flour, baking soda, salt, ground cinnamon, and Dutch process cocoa powder to a large bowl. Then, use a whisk to combine all the dry ingredients. Set the bowl aside until ready to use.
- Place the room-temperature Kerrygold unsalted Irish butter in an extra-large bowl. Using an electric hand mixer, beat the butter for about 2 minutes until it's light and creamy. Using a rubber spatula, scrape the sides and bottom of the bowl.
- Add the dark brown and white sugars, then beat with the butter on high speed for about 2 minutes until light and fluffy. Scrape the bowl again. Then, add the Baileys Irish Cream and vanilla extract and beat for about 2 minutes until it is well combined. Scrape the bowl and add the eggs one at a time; beat for about 30 seconds after each addition.
- Scrape the sides and bottom of the bowl and add the dry ingredients mixture, about one cup at a time. Beating well after each addition.
- Next, add the semi-sweet chocolate chips and toasted pecan pieces. Then, using a large wooden spoon, gently stir the chocolate chips and pecan pieces into the dough until everything is well combined.
- Cover the bowl and refrigerate it for a minimum of 2 hours and up to 3 days.
Steps to Bake the Cookies
- Preheat the oven to 375°F.
- Remove the bowl of dough from the refrigerator, uncover it, and put on a pair of vinyl gloves.
- Line each large-rimmed baking sheet with a silicone baking mat or parchment paper.
- Then, portion out the dough using a ¼ cup ice cream scoop. Place the scooped dough into your gloved hand, then roll the dough into a ball using both hands.
- Place eight balls of dough on each prepared pan, pressing them down slightly to flatten them into discs.
- Bake one pan at a time for 10-12 minutes. Remove from the oven and allow the cookies to cool on the pan for 15 minutes.
- After 15 minutes, transfer the cookies to a wire rack to finish cooling. Store in an airtight container when completely cooled.
- Yield 2 ½ dozen cookies.
Nutrition
Serving: 1cookieCalories: 236kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 28mgSodium: 103mgPotassium: 112mgFiber: 2gSugar: 15gVitamin A: 213IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
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